Chicken Cordon Bleu

3 boneless, skinless chicken breasts
6-12 thin slices ham
3 slices Swiss cheese, halved
salt
pepper
thyme
poultry seasoning
onion or garlic salt
1/4 c. melted butter or margarine
1/2 c. crushed corn flakes

Pound chicken (skin side up) with mallet until flat, cut each breast in half, flip over to skinless side. Sprinkle each of the seasonings over the chicken. Place cheese on ham, roll up, then roll chicken around the ham roll. Secure with toothpicks, dip in melted butter and roll in corn flake crumbs. Place rolls toothpick side down in a buttered baking dish. Bake, uncovered, 40 minutes at 400.

Audrey's little note: you can serve this with cream of chicken soup as gravy, but my family prefers a little pool of honey mustard. :)

adapted from: Thomas 2nd Ward cookbook